Doughmaking process



Sept. 23, 1941. D. A. BATTISTE DOUGHMAKING PROCESS Original Filed Sept. 5, 1940 2,] 144) when Jazzy/0 2130371452? Patented Sept. 23, 1941 UNITED STATES PATENT OFFICE DOUGHMAKING PROCESS Donald A. Battiste, Yeadon, Pa.

Original application September- 5, 1940, Serial No.

355,536. Divided and this application May 21, 1941, Serial No. 394,550

7' Claims. j (o1. 107-54) This invention relates to a method of treating dough, and is a division of my co-pendingapplication, Ser.No. 355,536, filed September 5, 19 40. More specifically the invention is concerned with a method of treating or processing dough in the manufacture of bread or other similar dough product. V

In the art of manufacturing bread or l ke dough products, and particularly in the quantity production thereof, it is the common practice to subject successive uniform masses of dough to a rolling action for providing uniform texture or consistency throughout such masses of dough.

While this method of dough treatment in the manufacture of bread and like products has proven measurably successful, it nevertheless presents a major objection as is evidenced by complaints from purchasers of such dough products. This objection is the presence of large gas-pro duced voids or cells which in some instances are numerous and which not only mar the appearance and lasting qualities of the sliced bread, or other dough products, but also objectionably affect the texture and flavor of the product.

In the baking art, porosity and lightness is imparted to the loaf by the formation of pockets or cells from gas released as a result of the bacterial action of yeast. While the presence of the gas pockets is necessary and desirable, it 1s also essential and desirable that they be restricted in A size and shape as well as to have them uniformly distributed, as a bread of superior texture and g is obtained when these gas pockets are exflavor v tremely small in size, numerous, and uniformly spaced throughout the mass of theloaf, so as to an irregular and accordingly unsightly crust on the baked product.

It has, further been proposed injattempts to produce long shread instead of roundorpin head cells to divide a dough loaf. transversely of the longitudinal axis thereof into several sections and arrange the sections in such positions for baking that the positions of the original loafare parallel to each other, in other words, transverse to the positionthey would normally occupy were the whole loaf placed for baking as a unit.

While in this method the original mass of dough is divided, the entire mass of the dough is not so treated as toassure the release of gas from all large air cells and consequently a baked product having a uniform texture is not assured.

A further step toward solution of this problem has been the method of producing pan bread in the form ofran elongated loaf consisting of forming a plurality'of slender rolls of dough twisted around each other whereby the round or pin head be in the form of long shreads rather than round or pin head cells.

This objection has occupied the attent1on of commercial bakers for some time and in an attempt to overcome same, various methods of dough treatment have been proposed, but none appear to have successfully overcome the objections above referred to particularly in the quantity production of dough products. Amongthe many attempts to avoid these large I gas pockets in loaves of bread is the proposed method of piercing the raised dough immediately prior to baking throughout substantially the entire horizontal area and depth of the loaf for permitting escape of entrained gas to the atmosphere.

This method however presents a serious ob ection in that the skin of the finally rolled dough is pierced or ruptured and will not completelyseal during the baking operation,thereby presenting gas pockets or cellswere avoided by substantial elongation of the cells which became correspondingly smaller in-transverse, section to produce long shread texture.

While in accordance with methods employing twisting steps, a bread loaf devoid of round cells or pockets maybe produced by several hand operations. nevertheless the cells will not be uniform in shape and size or uniformly distributed throughout the mass of dough which is a highly important consideration in the commercial production of bread or like baked products. It has been found that such uniformity in size,'shape and distribution of the cells is necessary in order to provide a tender crumb which is readily masticated, without that sensation of doughiness when eaten, which is experienced when the bread is produced by methods employing twisting as shread cellular texture in bread loaves which is effected during the rollingof the masses of dough preparatory to theformation of the loaves.

A, still further object of the invention is the provision of a method of treating dough in the manufacture of bread loaves wherein successive masses of dough are provided with cuts during the rolling of such masses, preparatory to the formation of loaves for a further working and kneading of the mass resulting in the discharge of pocket entrapped gases from within the dough rolls and the elongation of cells to remain therein for the production of bread having an improved uniform texture, or consistency, and flavor.

A still further object of the invention is the provision of a method of treating dough wherein a mass of dough is subjected to a rolling action, to form a roll of dough, providing a spiral or circumferential cut in the roll of dough from end to end thereof during the rolling action, and con tinuing the rolling action thereafter until the cut is substantially obliterated for the production of an unbroken skin.

A still further object of the invention is the provision of a method for effectively venting rolls of dough in the manufacture of bread and for redistributing and shaping of the remaining gas cells for uniform consistency, texture. and flavor, and wherein the skins of the rolls are unbroken when panned for baking thereby providing loaves of bread having smooth continuous crusts.

With the above and other objects in view, reference will be had to the accompanying drawing whereinis disclosed, more or less diagrammatically the successive steps involved in my improved method.

In the drawing:

Fig. 1 is a side elevational view of a roll of dough provided with a single cut extending circumferentia-lly and longitudinally of the roll and which is formed during the step of rolling the dough with one knife cut.

Fig. 2 is a view similar to Fig. 1 but showing in addition thereto a second cut in intersecting relation to the first out where two knives are used.

Fig. 3 is a view similar to Fig. 2 but showing in addition thereto a third cut in intersecting relation to the first and second cuts where three or more knives are used.

Fig. 4 is a transverse section on the line 4-4 in Fig. 1 to show the approximate depth of the cut.

Fig. 5 is a diagrammatic top plan view of one form of satisfactory means for carrying the improved method into effect, such as shown in Fig. 3.

tion and the subsequent dimensional reduction of the pockets and the elongation of the remaining cells.

While such cut or cuts may be provided by any suitable means, it is advantageous as well as practicable from the standpoint of time economy to provide a knife or knives on the rolling plate P whereby the cut or cuts are automatical ly provided during the rolling of the dough lengthwise of the plate. A desirable arrangement of knives K, K and K is illustrated in Fig. 5. These knives may be suitably secured to the plate P and are of such height as to provide a cut extending well toward the longitudinal axis of the dough roll as is indicated in Fig. 4.

As indicated, knives K and K are each of V- form in plan but with their apices oppositely i Fig. 6 1s a transverse sectional view correspondferred to co-pending application or by rolling the roll of dough R along a suitable plate P (Fig. 5) by any desired means in cooperation with the plate P.

The rolling operation in common with that;

heretofore in use is for the purpose of removing surplus gas and obtaining, so far as possible, a uniform consistency of the mass of dough. This rolling action in itself however does not provide a satisfactory texture or uniform mass consistency for reasons above set forth and accordingly my improved method comprises the additional step of providing a circumferential cut or cuts in the roll during the rolling operation in order to penetrate undesirably large pockets for release of gas therefrom during the rolling operaand outwardly directed, and the intermediate knife K is in the form of three Vs but may be in the form of a w. In fact the form of the knives in plan view may be substantially varied within the scope of this invention, it being desirable only that when the successive knives are used that they will provide cuts in the rolls R which intersect each other. The dimensions of a knife or knives lengthwise of plate P are preferably equal to the circumference of the rolls and while the knives are shown slightly spaced longitudinally of the platc,'they may be spaced a distance equal to the circumference of a roll and while three knives are disclosed the method may be practiced with only one or two of such knives. knives.

In the practice of my improved method, elongated masses of dough in the form of rolls R are rolled, preferably under pressure contact, lengthwise of the plate P in the direction of the arrows. Upon moving over the knife K the roll R. will be provided with a circumferential out c (Fig. 1) extending substantially from end to end of the roll. Upon moving over the second knife K the roll will be provided with a second cut C (Fig. 2) which also extends circumferentially of the roll and throughout substantially the length thereof and which at points intersects the first cut 0.

Upon moving over the third knife K the roll R will be provided with a third cut 0 (Fig. 3) which at points intersects the cuts 0 and 02.

As indicated by dot-and-dash lines in Fig. 5 the dough roll R continues in its rolling action after having been provided with the cuts and the rolling action is continued until the cut or cuts are substantially closed or obliterated, as is indicated in Fig. 6, by the further rolling which stretches, kneads and redistributes the dough of the mass and its contained gas pockets in producing an improved long shread texture.

The purpose of the cuts is to intersect objectionably large gas pockets or cells in the rolls of dough for venting same to the atmosphere and by the provision of the spiral cuts, a somewhat bellows-like action of the walls of the cuts follows during rolling movement of the rolls which results in the expulsion 'of gases from any large gas cells intercepted by the cuts as well as cells adjacent thereto.

It is to be particularly noted that by the provision of spiral cuts, the walls thereof will progressively open and close throughout the lengths of the cuts whereby danger of tearing the roll apart is avoided, if, for example, the cuts extended longitudinally and transversely of the roll.

The provision of the cuts not only provide for the effective discharge of gas from large pockets intercepted thereby but also provide for a further kneading action as affected by the several sections of the roll thereby substantially augmenting the expulsion of gases and providing a dough mass of uniform cell consistency throughout. By the provision of such roll of dough a uniform heat conductivity is presented throughout its mass whereby the roll will be baked uniformly throughout with a resulting loaf having definitely tender crumb and crust and which may be more readily masticated without the sensation of doughiness in the mouth of the consumer.

While the improved method may include only a single spiral cut 0, c or it is preferable to provid at least two thereof whereby they will intersect at points for more effective release of pocketed gases as well as a more effective kneading action on the dough during the rolling thereof.

It is to be particularly noted that while the cuts may be provided by any means, they are preferably formed during the rolling action as disclosed which not only economizes in time but provides a more eificient kneading action and release of pocketed gases and by continued rolling after the provision of the cuts, same are substantially closed or obliterated prior to the formation of the loaves whereby a smooth and uninterrupted crust will result in the baked loaves of bread.

While I have disclosed my invention in accordance with a preferred embodiment thereof, such is to be considered as illustrative only, and not restrictive, the scope of the invention being defined in the sub-joined claims.

I claim:

1. A method of treating dough for bread making to improve the texture thereof by removing accumulation of gas'therein comprising, the step of rolling an elongated mass of dough, providing a cut substantially half way through said mass and substantially from end to end of said elongated mass, and continuing the rolling thereof until inner cut portions of said mass are distributed over surface portions thereof to provide a continuous skin surface therefor.

2. A method of treating dough for bread making to improve the texture thereof by removing accumulation of gas therein comprising, the step of rolling an elongated mass of dough, providing a cut substantially from end to end of said elongated mass during the rolling thereof, and continuing said rolling step until the cut is substantially obliterated.

3. A method of treating dough for bread making to improve the texture thereof by removing accumulation of gas therein comprising, the step of rolling an elongated mass of dough, providing cuts in said elongated mass which intersect at points longitudinally thereof, and continuing said rolling step until said cuts are substantially obliterated.

4. A method of treating dough for bread making to improve the texture thereof by removing accumulation of gas therein comprising, the step of rolling an elongated mass of dough, providing a circumferential cut substantially from end to end of said elongated mass, and continuing said rolling step until the cut is substantially obliterated.

5. A method of treating dough for bread making to improve the texture thereof by removing accumulation of gas therein comprising, the step of rolling an elongated mass of dough, providing intersecting circumferential cuts substantially from end to end of said elongated mass during the rolling thereof, and continuing said rolling step until said cuts are substantially obliterated.

6. A method of treating dough for bread making to improve the texture thereof comprising the step of rolling an elongated mass of dough providing successive series of intersecting cuts in said elongated mass, and continuing said rolling step until said cuts are substantially obliterated.

'7. A method of treating dough for bread making to improve the texture thereof comprising the step of rolling an elongated mass of dough, providing successive series of angularly related cuts in said elongated mass during the rolling thereof with the cuts of successive series thereof intersecting, and continuing said rolling step to produce a kneading action within the mass and flow of dough adjacent the cuts.

DONALD A. BATTISTE. 

